Steaming Broccoli Rabe: A Quick, Tasty, Healthy Treat

Broccoli rabe, also known as rapini, is a bright green cruciferous vegetable with edible leaves, buds, and stems. It is a popular ingredient in Italian cooking, often paired with sausage and pasta. Broccoli rabe has a bitter taste, but when cooked right, it becomes a delicious and healthy side dish. One way to minimise the bitterness is to cook it with fresh lemon juice, while another is to blanch it before sautéing with garlic and red pepper flakes.

Trimming and preparing the broccoli rabe

Trimming and preparing broccoli rabe is simple. First, you'll want to cut off the bottom of the stalks, removing the tough ends. Depending on the thickness of the stems, you may want to cut off 2 to 3 inches from the bottom. You can discard these ends.

Next, separate the remaining broccoli rabe into stalks, leaves, and florets. Slice these into pieces, about 1 to 2 inches long. You can also cut them into smaller pieces if you prefer, especially if your broccoli rabe is large and mature with bigger florets and leaves and thicker stems.

After cutting, place the chopped broccoli rabe into a colander and rinse it under cold water. Allow it to drain before proceeding with the next steps of steaming or sautéing.

If you wish to reduce the bitterness of the broccoli rabe, you can blanch it by dipping it into boiling water for about a minute. This step is optional but can make the vegetable more palatable and ready for salads or pastas.

Now your broccoli rabe is ready for the next steps of steaming and/or sautéing!

Blanching the broccoli rabe

Blanching is an effective way to reduce the bitterness of broccoli rabe. It involves cooking the vegetable briefly in boiling water, then plunging it into ice water to stop the cooking process. This technique softens the vegetable's natural bitterness, which some may find overpowering.

To blanch broccoli rabe, start by bringing a large pot of heavily salted water to a boil. Meanwhile, trim about 2 to 3 inches from the bottom of the stems and discard. Then, cut the remaining broccoli rabe into slices or pieces. The size of the pieces may vary depending on your preference, but they should be roughly 1 to 2 inches long.

Once the water is boiling, add the broccoli rabe and blanch for about 1 minute or until it turns bright green and is crisp-tender. Remove the broccoli rabe from the boiling water using tongs or a spider strainer, and immediately transfer it to a bowl of ice water to stop the cooking process.

After blanching, you can choose to sauté the broccoli rabe with garlic and red pepper flakes, or use it in salads, pastas, or other recipes. Blanching is an optional step, but it helps improve the taste and texture of the vegetable, making it more palatable and ready for further cooking or seasoning.

Sautéing the aromatics

First, heat up your oil of choice in a large frying pan over medium heat. Extra virgin olive oil is a good choice for this recipe as it adds a nice flavour. Heat the oil until it is shimmering—this is important as it ensures that your aromatics will cook evenly.

Next, add your aromatics. For this recipe, you will be using garlic and red pepper flakes. The garlic should be sliced or minced, and you will need about 1 tablespoon or 3 cloves. The red pepper flakes are optional, but they add a nice kick of heat and flavour. Add about 1/2 teaspoon, or less if you prefer a milder dish.

Cook the aromatics, stirring frequently, until the garlic is fragrant and has turned a light golden brown. This should take about 1 minute. Be careful not to burn the garlic, as this will result in a bitter flavour.

Sautéing the broccoli rabe

Ingredients:

• Broccoli rabe (2 bunches)
• Extra virgin olive oil (1/2 cup)
• Garlic cloves (7, sliced in half)
• Red pepper flakes (1/2 teaspoon)
• Low-sodium vegetable broth or chicken stock (3/4 cup)
• Lemon (optional, cut into quarters for garnish)
• Salt and pepper to taste

Step 1: Prepare the Broccoli Rabe:

Unwrap the broccoli rabe and place it on a cutting board. Cut off the thick bottom stems, about 2 to 3 inches from the bottom, and discard. Then, slice the remaining broccoli into three equal parts, from the top to the bottom of the stems. Repeat this process for the second bunch and place the chopped broccoli into a colander. Rinse the broccoli under cold water and allow it to drain.

Step 2: Sauté the Garlic:

In a large sauté pan, heat the olive oil over medium heat. Add the sliced garlic cloves and sauté until they turn a golden colour.

Step 3: Add the Broccoli Rabe and Seasonings:

Turn the stove to high heat. Add the chopped broccoli rabe to the pan, along with the salt and red pepper flakes. Cover the pan with a lid and let it cook for 3 to 5 minutes, gently tossing the broccoli occasionally.

Step 4: Add the Broth or Stock:

Remove the lid and add the vegetable broth or chicken stock to the pan. Cover again and let it cook for an additional 2 minutes.

Step 5: Uncover and Sauté:

Uncover the pan and sauté the broccoli for another 3 minutes, tossing occasionally. Taste the broccoli and adjust the seasoning with salt and pepper as needed. The broccoli is done when it is tender but still has a slight bite to it.

Step 6: Serve:

Remove the broccoli rabe from the pan and transfer it to a serving platter. If desired, garnish with lemon wedges and serve immediately.

Sautéing broccoli rabe is a simple and tasty way to prepare this nutritious vegetable. By following these steps, you can enjoy a delicious and slightly bitter side dish that pairs well with a variety of main courses.

Adding seasonings and serving

Once you've steamed your broccoli rabe, it's time to add some flavour! Here are some ideas for seasonings and serving suggestions to elevate your dish.

Firstly, let's talk about seasonings. A sprinkle of coarse salt and freshly ground black pepper is a great place to start. You can also add a dash of extra-virgin olive oil for a richer flavour. If you want to add some heat, include red pepper flakes to taste. For a nuttier taste, try tossing in some pine nuts. A squeeze of fresh lemon juice can also help to balance out the bitterness of the broccoli rabe. Alternatively, you can use apple cider vinegar or lemon juice to add a bright acidity to the dish.

Now, let's discuss serving suggestions. Broccoli rabe is a versatile side dish that pairs well with a variety of proteins and starches. Here are some ideas:

• Chicken Rice Casserole
• Spinach Stuffed Salmon
• Easy Rigatoni Bolognese
• Baked Black Bean Taquitos
• Chickpea Carrot Salad Sandwich
• Beef Sandwich on Naan Bread
• Easy Tuna Melt Sandwich
• Roasted Pepper Grilled Cheese Sandwich
• Parmesan Mashed Potato Cakes
• Roasted Fingerling Potatoes
• Pan-Fried Parmesan Potatoes
• Lentil and Kale Soup
• Turkey Cabbage Soup
• Hearty Beef Barley Soup
• Chicken and Cheese Dumpling Soup

So, whether you're serving it with meat, fish, or starch, broccoli rabe is a delicious and nutritious side dish that your family and friends will love!

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